Saturday, April 27, 2013

Cauliflower and Lentil Salad
½ head cauliflower, pieces separated
2 Tbsp. olive oil
salt and pepper to taste
1/2C cooked lentils
4 oz. shaved parmesan cheese
1/3C currants, plumped in hot water for 5 minutes, drained
1C micro greens
1/2C toasted sliced almonds

2 Tbsp. raspberry vinegar
2 Tbsp. pear vinegar
1 tsp. honey mustard
6 Tbsp. olive oil
salt and pepper to taste

Preheat oven to 400F.  Toss the cauliflower florets with olive oil, salt and pepper to taste and roast until golden – about 20 minutes.  Let cool to room temperature.  Shake vinaigrette ingredients together in a jar.  Toss the cauliflower lightly with some of the vinaigrette.  Spoon some of the vinaigrette on each plate, top with micro greens and cauliflower florets. Sprinkle with lentils and currants.  Finish with the almonds and cheese.
MAKES:  6 servings

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